Steamed Red Snapper with Chicken Essence | Featuring Panasonic Cubie

I love fish. There is no doubt about that. If I were to have to choose the one dish that I can eat every day of the week, it will have to be steamed fish.

There are so many ways to cook fish but when you have a super fresh fish, the best way to do justice to the fish is to steam it.

Today I am going to share with you my recipe for Steamed Red Snapper with Chicken Essence. Chicken essence, with its totally complex flavors, so nicely enhances the sweetness of this super delicious fish.

I cooked this dish in all of 30 minutes – with barely any mess because I steamed the fish using the super cute and super well-designed NU-SC100 Convection oven, more affectionately known as Cubie by Panasonic!

Most of us live in apartments that are getting smaller. In my kitchen space is so scarce that I have to throw out or give away an appliance to make space for anything new. Plus, we are a family of four, so a small oven is more than enough to suit our needs. The Cubie measures 35.5 x 45.5 x 35.1cm and weighs a mere 10.8kg, so finding space for it in my kitchen turns out to be an easy task!

The Cubie is small but it is so cleverly designed, I do not feel that I am really missing out on the functions I would normally need for cooking or baking. I can easily roast an entire chicken or bake a 8 to 9-inch cake in this oven, in addition to steaming and steam-baking food and sterilizing my kitchen utensils too! Best of all, the oven has the ability to air-fry food – perfect as my little missy is a huge fan of air-fried salmon!

Let me show you how easy it is to cook this light and deliciously flavorful fish!

Start with a whole fish (or fillets if you like) that has been cleaned. I chose to use a Red Snapper for this dish because it is such a tasty fish!

Make a few cuts on the thickest part of the fish using a sharp knife.

Place the fish onto a heat-proof dish and place the ginger on the fish as well as in the cavity.

Sprinkle on the chopped garlic.

Fill the water tank with water.

Place the fish in the oven.

Choose the function (“Steam – Med”) and time. I steamed the fish for 20-25 minutes but you may have to adjust the time, depending on the size of your fish.

Once the fish is cooked through, carefully discard the water in the dish.

Pour the contents of a bottle of chicken essence into a saucepan and bring it to a boil.

Pour the chicken essence onto the fish. Add a dash of sesame oil and white pepper if you like.

Garnish with spring onion, Chinese parsley and chopped red chill if desired and serve immediately with some cooked rice.

At the end of cooking, I simply need to activate the pre-set deodorization and self cleaning functions in the Cubie and that is it – no odors and a toally clean oven awaiting to cook my next meal!

Instructions

Place the fish onto a heat-proof dish and place the ginger on the fish as well as in the cavity. Sprinkle on the chopped garlic.

Fill the water tank with water. Place the fish in the oven.

Choose the function (“Steam – Med”) and time (20-25 minutes).

Once the fish is cooked through, carefully discard the water in the dish.

Pour the contents of a bottle of chicken essence into a saucepan and bring it to a boil.

Pour the chicken essence onto the fish. Add a dash of sesame oil and white pepper.

Garnish with spring onion, Chinese parsley and chopped red chill if desired and serve immediately with some cooked rice.

Disclaimer: While this post was brought to you by Panasonic Singapore, The Domestic Goddess Wannabe is head-over-heels in love with her super cute and functional Panasonic Cubie and hopes that you are also inspired to cook this delicious steamed fish dish too!